Properties of the Cooking Flavors of Chicken Fractions

Studies on Natural Flavoring Substances (Part IV)

Abstract

The properties of cooking flavors of chicken fractions such as lean meat, skin and adipose tissue were investigated. The flavors were evaluated with sensory test, gas chromatography, the amounts of hydrogen sulfide (H₂S) and volatile reducing substances (VRS). The cooking flavor of chicken lean meat was best and it was intensified by blending with skin or adipose tissue. The strongest chicken flavor and a large amount of H₂S and VRS were produced from the water soluble protein (sarcoplasmic protein) fraction of all the protein fractions of lean meat. Chicken like aroma and a small amount of H₂S and VRS were also produced by cooking of the salt soluble protein (myofibrillar protein) fraction and the stroma fraction. Therefore, it may be assumed that these protein fractions also contribute to the production of cooking flavor of chicken. The strength of chicken aroma and the amount of VRS produced during cooking were decreased by defatting of the lean meat and the skin. It was confirmed that taste substances were retained in the aqueous fraction of chicken broth and aroma substances in the oil fraction. These results suggested that the combined use of these two fractions was reasonable for the seasoning manufacture.